“This is a vegetarian soup containing barley, rice, and potatoes in a broth filled with a wide variety of fresh garden vegetables ranging from onions and carrots to green beans, petite peas, and broccoli florets.”

I would give more stars to my version of this, but if you made it following the recipe, it would be very watery and bland. I used the amount of vegetables in the 16 serving recipe, with generous 1/2 cups, but only used 5 C liquid instead of 12. 4 of those cups were my homemade soup stock, not water, so had much more flavor. I started by sauteing the onion, with a couple cloves of garlic, twice as much salt, and a little crushed red pepper, until the onions were tender, then added the stock/water and the first potato. I used fresh chopped tomatoes instead of canned, added at the end. It came out very good but made enough to serve 4 people generously as a main dish, not 8 (amt of liquid I used) and clearly not 16. And I still needed to add salt and pepper when it was finished, even having doubled the salt.